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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Agriculture / Faculty of Agriculture >
Peer-reviewed Journal Articles, etc >
北海道米と府県米の品質と食味の評価
| Title: | 北海道米と府県米の品質と食味の評価 |
| Other Titles: | Grain Quality and Eating Quality of Rice Grown in Hokkaido and in Other Prefectures of Japan |
| Authors: | 横江, 未央1 Browse this author | | 川村, 周三2 Browse this author →KAKEN DB |
| Authors(alt): | Yokoe, Mio1 | | Kawamura, Shuso2 |
| Keywords: | アミロース含有率 | | 外観 | | 市販精米 | | 食味 | | タンパク質含有率 | | 官能試験 | | Amylose content | | Appearance | | Commercial milled rice | | Eating quality | | Protein content | | Sensory test |
| Issue Date: | 2009 |
| Publisher: | 日本作物学会 |
| Journal Title: | 日本作物学会紀事 |
| Journal Title(alt): | Japanese Journal of Crop Science |
| Volume: | 78 |
| Issue: | 2 |
| Start Page: | 180 |
| End Page: | 188 |
| Publisher DOI: | 10.1626/jcs.78.180 |
| Abstract: | 3年間にわたり12品種の北海道米および府県米計56試料の玄米と精米の理化学分析と官能試験を行い，品質と食味を評価した．その結果，北海道米のタンパク質含有率，アミロース含有率と糊化特性は府県米と同程度であった．味度値，炊飯米外観と米飯粘弾性は北海道米と府県米に差は認められなかった．官能評価では北海道米は府県米に比較して精米外観と炊飯米外観が良く，総合評価が高かった．また北海道米は炊飯後の時間が経過しても食味の低下が府県米と同程度，もしくは府県米に比べて小さかった．本試験では，タンパク質含有率およびアミロース含有率と官能試験の総合評価との負の相関は認められず，食味評価の観点から見て大部分のタンパク質含有率およびアミロース含有率は適切な範囲にあると思われた．以上の結果から，北海道米の品質と食味は，府県米と同程度もしくはそれ以上であり，従来に比較して向上していることが明らかとなった．北海道米の品質と食味の向上は，品種改良，栽培管理技術の向上，ポストハーベスト技術の向上よるものと推察された． | | We investigated grain quality and eating quality of 56 rice samples of 3 crop years and of 12 varieties grown in Hokkaido and in other prefectures of Japan by assessment of physicochemical properties and sensory evaluation. Protein contents, amylose contents and pasting properties of Hokkaido-grown rice were improved and almost the same as those of rice grown in other prefectures. There were no differences in Mido value, appearance, hardness and stickiness of cooked rice between Hokkaido-grown rice and rice grown in other prefectures. Eating quality of Hokkaido-grown rice was slightly better than that of rice grown in other prefectures. Passage of time after cooking resulted in deterioration of eating quality, but the degree of deterioration in eating quality of Hokkaido-grown rice was similar to or even less than that of rice grown in other prefectures. There was no significant correlation between protein content and eating quality or between amylose content and eating quality. Accordingly, the protein contents and the amylose contents of rice are mostly in the appropriate range in terms of eating quality. The results of this study indicated that the grain quality and eating quality of Hokkaido-grown rice have been improved to levels similar to or even better than those of rice grown in other prefectures. The improvement in grain quality and eating quality of Hokkaido-grown rice is thought to be due to breeding of new rice varieties and the development of cultivation control techniques and post-harvest techniques. |
| Rights: | © 2009 日本作物学会 | | © 2009 The Crop Science Society of Japan |
| Type: | article |
| URI: | http://hdl.handle.net/2115/71307 |
| Appears in Collections: | 農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 川村 周三
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